Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad
<p>This free-form bacon and potato meatloaf is served sliced, hot or cold with a salad of roasted red and yellow capsicums.</p>
<p><strong><span style="text-decoration: underline;">Serves</span></strong>: 6</p>
<p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p>
<ul>
<li>500g pork mince</li>
<li>500g beef mince</li>
<li>150g chopped rindless bacon</li>
<li>3 cloves garlic, finely chopped</li>
<li>4 tablespoons chopped flat-leafed parsley</li>
<li>2 tablespoons very finely chopped rosemary leaves</li>
<li>Zest of 1 lemon</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon freshly ground black Pepper</li>
<li>4 medium potatoes, peeled, diced 2cm, boiled until just tender, well drained and cooled</li>
<li>1/2 cup grated parmesan</li>
</ul>
<p><em>For the spicy roasted capsicum and chickpea salad</em></p>
<ul>
<li>2 red and 2 yellow capsicums, chargrilled, cored and thinly sliced</li>
<li>400g can chickpeas, well drained</li>
<li>4 tablespoons extra virgin olive oil</li>
<li>2 tablespoons capers</li>
<li>1/2 red chilli, thinly sliced</li>
<li>2 tablespoons red wine vinegar</li>
<li>Salt and freshly ground black pepper</li>
<li>Handful flat-leafed parsley sprigs</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method</span></strong>:</p>
<ol>
<li>Preheat the oven to 190°C. Oil a 23cm x 12cm loaf tin with olive oil and line the base with baking paper, with enough sticking out each end so the cooked loaf will be easy to lift out.</li>
<li>Mix all the ingredients, except the potatoes and parmesan, together well and divide the mixture in half.</li>
<li>Press half the meat mixture into the base of the tin and sprinkle half the potatoes on top. Press the other half of the meat mixture on the potatoes then press the remaining potatoes into the top of the meat. Sprinkle the parmesan on top. Place in the oven and bake for 50-60 minutes or until a skewer inserted into the middle shows clear (not red or pink) juices running out.</li>
<li>To make the spicy roasted capsicum and chickpea, place all ingredients in a bowl and mix well.</li>
<li>Remove meatloaf from the oven and allow to cool for 10 minutes then remove the loaf from the tin, peel off the paper and place on a serving plate. Serve in slices with the salad.</li>
</ol>
<p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span><span style="text-decoration: underline;">.</span></strong></a></em></p>
<p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p>
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